rare roast beef on rye

Something about rare roast beef always makes my mouth water. Strange… as I’m not a huge meat eater. Perhaps it’s something to do with the energy-packed punch I get when I eat red meat? Anyway, today for lunch I decided to make a simple rare roast beef sandwich on rye. rare roast beef on rye…

hot cross choc berry buns

Easter time is a long weekend, time with family and let’s not forget – plenty of indulgent food! I love hot cross buns of all varieties; traditional fruit and spice, choc chip, fruit-less, even recently I enjoyed a fig and spice hot cross bun. I’m just going crazy with the super sweet treats at the…

sweet, sweet sandwiches

Of all the different arrangements of sandwich fillings you commonly see on the menu in cafes, canteens, and restaurants, in recipes discussed on blogs, websites or cooking shows, or those created and drooled over during cooking demonstrations, very rarely will you see a sweet sandwich. Now why is this? I suppose it’s because we have…

fairy bread is not just for fairies

Why is it, that when we become adults we eat less and less fun sugary foods? Is it because we’ve learned that these foods are proven to be bad for your health? Maybe. Is it because we know high sugar foods rot your teeth leading to expensive dentist bills? Possibly. Is it because we became…

simply ham sandwich

Aussies are crazy about ham! We have it on sandwiches, add it to pizzas and serve it hot and glazed at Christmas! I only use ham that comes from local, free range organic pigs, just the same as I only use good quality fresh bread for my sandwiches. Good ingredients speak for themselves. When it…

basil pesto chicken baguette

So I was thinking about sandwiches today (I do that a lot), and I was wondering about the kind of sandwich that appeals to everyone (or almost everyone)… Definitely not smoked salmon and cream cheese, or rare roast beef with hot English mustard, I thought. It’s unlikely to be an egg sandwich, or even an antipasto…

basil pesto

Condiments are key to making tasty sandwiches that much tastier! One of my favourites is pesto. I use it to bring flavour to all kind of sandwiches from chicken or rare roast beef, to roast vegetables or antipasto sandwich fillings. Basil pesto originated as early as the 16th century in Genoa, Northern Italy. It is…

the Ploughman’s

The “Ploughman’s lunch” has been referred to in text as early as 1394 and at this time, it referred to a meal that included bread, cheese and of course, beer. More recently in 1950s England, The Cheese Bureau began to advertise the Ploughman’s in pubs. War-time rationing had ceased and they were looking for a…

the machinery

Toasties, grilled sandwiches, jaffles or cheesy-toasts… Whatever you like to call them, you’ll need a sandwich press to make one. Toasted sandwiches are a divine, often cheesy, flavourful comfort food which can be served as a stand alone meal, or as an accompaniment to soup or salad – because let’s face it.. no one ever filled…

welcome sandwich fans

  Hello and welcome to Sydney Sandwich Press, a blog focused solely on the art of sandwich making. Before you read on I must first tell you I am somewhat of a sandwich purist so featured sandwich related articles and community service announcements will relate only to sandwiches defined as; filling placed between two slices…

the immortal BLT

A pillar of the sandwich world, the BLT has appeared in recipe books as early as 1903 and remains a hugely popular choice for sandwich lovers today. Combining three simple ingredients – bacon, lettuce and tomato – this sandwich icon covers the salty, acidic, sweet, crispy-textured bases every sandwich worth its salt requires. In the…